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Carrot Cake III

Submitted by: Tammy Elliott

I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.

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Hot Artichoke and Spinach Dip II

Submitted by: Tiffany

Who can deny the popularity of artichokes and spinach blended with cheeses? Try this hot, flavorful dip with toasted bread or tortilla chips.

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This creamy chicken and corn chowder, made spicy with ground cumin, green chilies, and hot pepper sauce, will warm you right through. Shredded Monterey jack cheese and half and half make this soup rich and delicious.

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Tomato-Curry Lentil Stew

Submitted by: Robin Oswald

In this recipe serving two, dried lentils are cooked with garlic and stewed tomatoes in curry seasoned broth with onions and celery.

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New England Clam Chowder I

Submitted by: Debbie Orem

Potatoes, half and half, bacon, and clams. This is the New England chowder of your childhood. Easy to make, ready in less than half an hour, a great dinner standby.

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Black Bean Lasagna I

Submitted by: Carol

A flavorful mixture of sauteed onions, bell peppers, garlic, black beans, and tomato sauce is layered with ricotta, mozzarella, and lasagna noodles for a hearty vegetarian baked casserole.

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Fresh Spinach and Sun-Dried Tomato Lasagna

Submitted by: Holly

The garden-fresh taste of fresh spinach is complimented by layers of sauteed onions, celery, carrots, garlic, mushrooms, thyme, and tomatoes. A white sauce flavored with nutmeg and a sprinkling of Parmesan completes this noodle casserole.

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Chicken Biscuit Pie

Submitted by: Beth Herbert

Leftover chicken never had it so good. Diced chicken, peas, carrots, onion, chicken broth, butter and milk are combined, and put into a large casserole and covered with great spoonfuls of biscuit dough.

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Brown Family's Favorite Pumpkin Pie

Submitted by: Cindy B.

Made from scratch, this pumpkin pie is fabulous. With lots of wonderful spices like cinnamon, nutmeg and ginger, the rich creamy filling, and sensational cinnamon/brown sugar streusel topping, you can't go wrong!

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Chili I

Submitted by: Teresa Jeffries

A straight-forward chili with ground beef, canned kidney beans and chili powder simmered with crushed tomatoes for under an hour.

Not Yet Reviewed!
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Sugarless Pumpkin Pie I

Submitted by: Cathy

Sugar substitute goes into this creamy pumpkin pie -and it still comes out nice and sweet. Pumpkin puree, milk, egg, sugar substitute, cinnamon and cloves are combined and poured into a pie shell. It bakes for about 30 minutes.

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Orzo with Parmesan and Basil

Submitted by: Dodie Pajer

For a flavorful treat, saute rice-shaped orzo in butter before simmering in chicken stock. Stir in Parmesan cheese and fresh, chopped basil. Garnish with sprigs of basil to serve.

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Linguine with Seafood and Sundried Tomatoes

Submitted by: Star Pooley

Tender whole scallops and shrimp get a quick saute in hot, garlicky olive oil and butter before taking a brief clam juice simmer. Toss with hot pasta, bright strips of sun dried tomatoes and tangy bits of lemon zest for a refreshing entree or appetizer.

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Alaska Salmon Bake with Pecan Crunch Coating

Submitted by: Chris

Baked salmon makes an excellent Christmas main course!

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Mini Cheesecakes

Submitted by: Janice Reesman

Easy and so good for holidays, weddings, or whatever the occasion! Originally submitted to CakeRecipe.com.

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Chewy Coconut Cookies

Submitted by: N. Hoff

Lots of coconut and sugar make these cookies chewy and delicious.

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Artichoke Cheese Dip

Submitted by: Sheri Mitchell

A wonderful, rich appetizer, that is extremely delicious with toasted French Bread.

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Snowballs

Submitted by: Earla Taylor

These nut and butter cookie with a sugar coating are great for the holidays when sampling lots of cookies. Just pop one in your mouth and enjoy!

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Baked Teriyaki Chicken

Submitted by: Marian Collins

A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens your choice of chicken cuts. Doubles easily to satisfy the hoards.

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Fruity Curry Chicken Salad

Submitted by: Karen L. Baker

A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.

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